The investigation of effect of different packaging material on the quality of fish pate obtained from tuna by-product during refrigerated storage (4±2 °C)

The impact of different packaging materials (white jar, dark jar and plastic can) on the sensory, chemical, physical and microbiological quality of fish pate produced from skipjack tuna during refrigerated storage were investigated. Skipjack tuna divided into primarily 2 groups that were without any plant addition group and dill leaf-added group. After that each group separated into 3 groups of packaging material as white jar, dark jar and plastic can. All samples groups were stored in a refrigerator for 6 months at 4±2oC after pates had been prepared from minced skipjack tuna meat. For quality changes, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBARs), peroxide value (PV), free fatty acids (FFA), pH texture, colour, mesophilic aerobic bacteria, total psychrophilic bacteria, Enterobacteriacae bacteria, E. coli, Staphylococcus aureus and Salmonella analysis were determined. The values of chemical analysis for all groups significantly increased during storage. Pate samples which were stored in glass jar have better values for TBARs, PV and FFA analysis than samples stored in plastic can. While Plastic can groups rejected after 18 week of storage, white jar and dark jar groups did not exceed the legal limits up to 24 weeks. Based on the sensory evaluation, the shelf life of refrigerated fish patties was 22 weeks for control pate group, while dill leaf added pate group resulted in a shelf life extension of 2 weeks. Dark jar group was mostly preferable group observed by the panellist.In terms of textural perspectives, especially dark jar glass improved the quality of fish pate in conjuction with hardness and textural properties compared to plastic can.